Saturday morning was my mother’s favorite time to bake. Now, mind you waking up to those delicious smells was a treat, but she also liked to sing when she baked and my bedroom was next to the kitchen. The one morning of the week when I could sleep in a little bit, I was blasted out of bed with Mother’s rendition of “Turn your radio on and listen to the music in the air, turn your radio on, in its glory share, turn the lights down low and listen to the Master’s radio, Get in touch with God, turn your radio on!”
I covered my head with my pillow, begged her to stop, but to no avail. At that age, I could never imagine I would miss my mother singing that song. Oh, how I would love to be awakened like that now listening to my mother sing, but like I’ve said before, there’s a whole bunch of stuff that you just can’t learn til you get older.
Mother made pie crust that was so flaky that it seemed to have seven layers and yet was thin and delicate. Her butterscotch pie was the favorite of so many people, I couldn’t possibly name them. Pecan pie was great, too, and my favorite was her White Christmas Pie. She always made those pies twice a year, once at Christmastime and once in August, for my birthday, because she knew it was my favorite. My son who is also an excellent cook and baker sometimes makes White Christmas Pie for me on my birthday. This year, however, he made me Mother’s most famous dessert of all. A recipe that Mother came up with all on her own, and I dubbed it Granny Oma’s Saturday Morning Cake, later shortened to just Granny Oma Cake.
I know Mother would want me to share her recipe. All that I ask is that you always call it by its proper name, give Granny Oma the credit for it, and ENJOY!
Recipe courtesy Granny Oma (Oma Hughes)
Fudge Marble cake and required ingredients…
Prepare cake as directed on package except put all the fudge mix into one half the batter and stir well. Bake in (2) 8″ round cake pans according to package directions. After cake is cool, slice each layer in half to make 4 layers. Arrange layers alternating between vanilla and chocolate. Frost between layers and all over with Granny Oma Cake Frosting. Store in the refrigerator.
2 1/4 cups milk
1/2 cup plus 1 tablespoon all purpose flour
1/2 teaspoon salt
1 cup plus 2 tablespoons Crisco
1 cup plus 2 tablespoons butter (room temperature)
2 1/4 cups sugar
2 teaspoons vanilla extract
Combine milk with flour and salt in medium saucepan and cook over medium heat until thickened, stirring constantly (mix a few tablespoons of milk into flour at a time to prevent lumping). Cool to room temperature before adding to butter mixture. Cream Crisco, butter and sugar for 7 minutes. Add flour mixture a little at a time beating well after each addition. Beat for an additional 5 minutes. Add vanilla and beat well. ENJOY!!!!!
Two tips: Be sure to use 8″ cake pans. 9″ pans don’t work nearly as well, and her secret tip: After the cake cools, Put the cake layers in the refrigerator for about an hour before you slice them into two layers. It makes it so much easier.
I know Granny Oma is smiling down from Heaven right now!